Pineapple-Mango Salsa over Grilled Halibut
Luscious mango nectar combined with pineapple chunks and diced fresh mango make
a sweet but zesty marinade for halibut. Mixed with bell pepper, cilantro and lime
peel this marinade renders the fish flavorful and moist.
1 cup diced pineapple
3/4 cup diced red bell pepper
1/2 cup diced red onion
1/2 cup diced mango
1/2 cup mango nectar
1/4 cup chopped fresh cilantro
1/4 teaspoon grated lime peel
1/4 teaspoon crushed red pepper
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
4 (4 ounce) skinless halibut fillets
1 tablespoon olive oil
1 lime, juiced
1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
Salsa: Combine pineapple, bell pepper, onion, mango, nectar, cilantro, lime
peel, crushed red pepper, cumin and cinnamon in medium bowl; cover.
Marinate in refrigerator for 1 hour.
Bring to room temperature.
Halibut: Place halibut fillets in a large freezer bag; add oil, lime juice
and bouillon. Seal; gently shake bag to cover fillets in marinade.
Place in refrigerator for 30 minutes.
Heat grill or broiler.
Grill or broil halibut for 3 to 5 minutes on each side or until halibut
flakes easily when tested with a fork.
Serve salsa over halibut.
Prep Time: 10 min | Cooking Time: 10 min | Servings: 4
Recipe and photo credit: Nestlé® and meals.com
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